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I especially like this recipe because it doesn’t rely on nut flours, which can cause issues for some people who are still healing their gut. Instead, it uses a small amount of coconut flour to lend structure to the bread.

Unlike nut flours, coconut flour is highly absorbent – a little goes a long way! If your bread batter is too thick (more like cookie batter) you can thin it with a little coconut milk or oil, or just add a touch of water.

In medium bowl, mash bananas with a fork. Add eggs and whisk to combine. Once eggs are combined, thoroughly mix in salt, baking soda, vanilla extract, and cinnamon (I use a lot of cinnamon – add as much as you like!)

Add 3/4 cup coconut flour, stir to combine with a spoon or spatula. If needed, thin batter slightly with coconut oil or milk, or a touch of water. Batter should be very thick, but pourable.

Bake in pre-heated oven in a lined or greased 8″x8″ pan for 40 minutes, or until done.

About Steven Wright

Steve Wright is a health engineer and author. In 2009, he reached a breaking point when IBS took over his life and the doctors didn't know how to help. Since then, he has transformed his health and started SCDLifestyle.com to help others naturally heal stomach problems. You can check out his story here and find him on Google+, Facebook or Twitter.

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Mayasays:

I’d say 2-3 days on the counter in an airtight container and about a week in the fridge. You can also freeze it. Always use your common sense, though – if it looks/smells/tastes bad, don’t keep eating it!

Rossays:

Hi Mariel, I was about to make your Banana Bread recipe as it sounds great and perfectly SCD friendly. However reading through the comments I was disappointed to see people suggesting adding chia or flax seeds, maple syrup, arrowroot… all of which are illegal if you are following the SCD diet! This could spell disaster for some. Worth mentioning in future I think.

Hi Ros – thanks for sharing this. While many are on a strict SCD diet, some are beyond the bounds of what is legal and illegal and therefore we try to help every person no matter where they are! OF course, if you’re just starting on the SCD those items will need to be eliminated for now:)

Hi Daryl – unlike some baking recipes, this isn’t a very complicated recipe! It’s hard to mess up – one of the things I like about it. To be clear – 3/4 cup refers to the American measurement where 1 cup = 8 ounces. If your bananas are very small, you can use 5 – if they’re very big use 3. I promise it will still turn out!

Hi Kate – thanks for commenting!! I’m not sure how gelatin eggs would work in this recipe because there are so many eggs (and not a lot else!) If you can’t tolerate eggs right now, you might want to look for a different recipe. Sorry about that 🙁

jwoolmansays:

If 1 tbsp ground flaxseed + 1tbsp water per egg doesn’t work well for a loaf or pan, maybe cookies would work. I usually just leave out eggs with no substitutes for cookie recipes, although 5 eggs is much more than in a cookie recipe (usually they only need one or two eggs). But the flaxseed should hold things together if needed for the smaller cookie shapes. Or just try thinner (not as tall) batches in two pans. Hey – pancakes!

Chia seed works the same way (same proportions) as flaxseed for a substitute binder.

The worst that will happen is that you have to eat it with a spoon…. not a problem for me!

Thanks for your input!! You’re right – in a recipe like cookies that just needs one or 2 eggs, flax, chia, or gelatin eggs are all good subs. But this recipe is mainly just eggs and bananas – so you really can’t substitute the eggs for this one.

Suzan Mandlasays:

I didn’t calculate the nutrition facts for this recipe – you could use an online calculator if you’re really concerned about it. The bread contains some healthy fat from the eggs, but it doesn’t have any added fats or oils.

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